Cucumber and Marinated Seaweed Salad

1. 1

   Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream.

2. 2

   Toss the dashi kombu enough dressing to coat and let sit for 1 hour.

3. 3

   Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.